I do love a Cornish Pasty – they’re great for lunches or dinner and can be enjoyed pretty much anywhere. But I am going to start off this recipe with a disclaimer – this cannot be technically be called a Cornish Pasty as I do not live in Cornwall and for this to be an absolutely authentic 100% Cornish Pasty then it has to be made in Cornwall – it’s the rules! The Cornish Pasty is actually an EU protected food product to prevent against imitation. But that’s not all you need to keep in mind when making a “Cornish” Pasty – the filling has to be beef (skirt steak is usually used), potatoes, swede and onion – absolutely no carrots. Also, the pasty has to be made into a ‘D’ shape with the crimp running down the side, and not in an oval shape with the crimp on the top. So if you follow this recipe then you will, apart from location if you’re not in Cornwall, be able to make a completely authentic Cornish Pasty! We’re using bread flour to make the pastry as you need a strong and sturdy pastry to contain the filling – remember, miners used to take these down to the mines for their tea, so it needs to be strong and portable! This recipe will make 4 quite large pasties, so enough for all the family or to cover yourself for a few meals!
Cornish PastyPrint Recipe
- For the pastry:
- 650g Strong White Bread Flour
- 165g Unsalted Butter
- 165g Lard
- 1½ tsp Salt
- 225ml Cold Water
- 1 egg, to glaze
- For the filling:
- 600g Beef (Preferably Beef Skirt)
- 450g Potato, peeled and diced
- 250g Swede, peeled and dice
- 250g Onion, diced
- Salt & Pepper, to season
Add the flour into a large mixing bowl, cut the butter and lard into small cubes, and rub them into the flour until it resembles a breadcrumb mixture.
Add in the salt, and then gradually in the cold water until the mixtures comes together into a smooth dough.
Knead the dough for around 5 minutes until it becomes elastic - you can do this in a stand mixer to make it easier.
Wrap the dough in cling film and chill in the fridge for a good 3 hours so that it's easier to shape when you want to use it.
Preheat the oven at 165°C/325°F/Gas Mark 3.
Dice the beef, potatoes, swede and onions into 1 - 2 cm cubes and season well with plenty of freshly ground salt and pepper.
Cut the pastry into four, and roll out each piece to circle with a diameter of about 28cm - a good sized dinner plate would make a good template.
Add some of the filling to the middle of the pastry, and wet the edges slightly with a little water.
Fold the pastry over the filling, and then crimp the edges of the pasty with your thumb and index finger.
Beat the egg, and glaze the pasty all over. Repeat for the other pasties.
Bake in the oven for 45 - 50 minutes. Serve hot from the oven or allow to cool and enjoy cold later!